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Add a photoServings: 6
Ingredients
- 1Â 1/2 lb Red potatoes
- 1 sm Red onion, minced fine
- Â Â Salt to taste
- Â Â Freshly-grnd black pepper to taste
- 1/4 lb Lean sliced bacon minced
- 2 tsp All-purpose flour
- 1Â 1/2 tsp Sugar
- 1/4 c. Cider vinegar
- 1/4 c. Water
- 1 Tbsp. Dijon-style mustard
- 3 lrg Hard-boiled Large eggs minced
- 2 c. Shelled fresh peas cooked
- Â Â (abt 2 lbs unshelled)
- 3 Tbsp. Chopped fresh parsley leaves
Directions
- Cut the potatoes into pea-size cubes and in a steamer set over boiling water steam them, covered, for 4 to 8 min, or possibly till they are just tender. Transfer the potatoes to a bowl, add in the onion, and toss the mix with salt and pepper to taste.
- In a skillet cook the bacon over moderately-low heat, stirring, till it is crisp and transfer it with a slotted spoon to paper towels to drain. Pour off all but 2 Tbsp. of the fat from the skillet, to the remaining fat add in the flour and the sugar, and cook the mix, stirring, for 30 seconds. Add in the vinegar and 1/4 c. water, bring the mix to a boil, whisking, and whisk in the mustard.
- Pour the dressing over the potatoes mix, add in the Large eggs, peas, parsley, and bacon, and toss the salad well. Serve the salad hot or possibly at room temperature.
- This recipe yields 6 servings.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 219g | |
| Recipe makes 6 servings | |
| Calories 233 | |
| Calories from Fat 101 | 43% |
| Total Fat 11.23g | 14% |
| Saturated Fat 3.65g | 15% |
| Trans Fat 0.0g | |
| Cholesterol 117mg | 39% |
| Sodium 203mg | 8% |
| Potassium 676mg | 19% |
| Total Carbs 24.48g | 7% |
| Dietary Fiber 3.1g | 10% |
| Sugars 4.51g | 3% |
| Protein 8.74g | 14% |
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